Content

• Method 2 of 3: Cook on the stove
• Method 3 of 3: Cooking in the Oven
• Tips
• What do you need

1 We fry the dill seeds. Place the dill seeds in a medium saucepan and roast them first over low heat, then over medium heat. Stir the seeds thoroughly by shaking the saucepan or stirring with a refractory spatula. Continue to fry until the seeds are light brown.

2 Grind dill seeds into powder. Place the dill seeds in a mortar and crush them into a powder with a pestle after they have cooled.

3 Stir the seasonings. Combine ground dill seeds with salt, pepper, and parsley in a medium bowl.

4 Add pork. Place the pork in a bowl and knead the meat with both hands, combining it with the seasoning.

5 We cool the mass. Cover the bowl and refrigerate for an hour.

6 Prepare a meat grinder. Place the fine attachment on the meat grinder and grease the sausage attachment.

7 We make minced meat. Scroll the meat through a meat grinder several times so that it becomes more homogeneous and thoroughly absorbs all the spices.

8 Thread the protein casings onto the sausage filling attachment. Secure the end of the shell with a clothespin.

9 Fill the shell with meat. Proceed slowly to avoid creating air pockets in the sausages.

10 Squeeze the ends and twist the casing so that you get 10 cm long sausages. Take out the shell and tie the end. Separate each sausage with a knife and secure the ends.

11 Wrap the sausages in wax paper and refrigerate for 2-3 hours before cooking.

Method 2 of 3: Cook on the stove

1. 1 Cook the sausages in two passes. Boil one half or 450g first.
2. 2 Pour in a few tbsp. tablespoons of oil in a non-stick pan. Swirl the pan to spread the oil all over the bottom.
3. 3 Place the sausages in the pan, close to each other, so that a straight line forms in the center of the pan.
4. 4Top up with hot water until the sausages are half covered.
5. 5 Cover and cook. Cook over medium heat for about 10-12 minutes.
6. 6 Open the lid and continue cooking. Stir gently and leave until the water evaporates completely. The sausages should turn brown on all sides.

Method 3 of 3: Cooking in the Oven

1. 1 Remove the sausages from the refrigerator and leave to warm at room temperature for 10-15 minutes. Avoid baking chilled sausages.
2. 2 Meanwhile, preheat the oven to 200 degrees Celsius. Line a shallow baking sheet with aluminum foil.
3. 3 Place the sausages on a baking sheet. Place next to each other so that there is a distance between them. Lay them out as evenly as possible.
4. 4 Bake the sausages in the preheated oven. Place a baking sheet in the middle of the oven to bake evenly. Leave it on for 20-25 minutes.
   • Note that thicker sausages may take longer to bake. Very long and thick sausages should be baked for about 40 to 60 minutes. When baking for that long, you can turn them over at least once.
5. 5 Remove the sausages from the oven as soon as they turn brown. Italian sausages should be light brown in color, but not charred.

Tips

• If you wish, you can buy ready-made sausages instead of making them yourself. The instructions for making them should be the same, however, check the packaging to make sure before buying.

What do you need

• Meat grinder with sausage filling attachment
• Stewpan
• mortar and pestle
• A bowl
• Pin
• Knife
• Wax paper
• Heavy non-stick frying pan
• Baking tray
• Aluminium foil